Boston Cream Pie Trifle Recipe

Prepare cake in 9×13 pan according to box directions.

While cake is baking, combine milk and pudding mix and whisk until well blended.

Add 1/2 cup of the cool whip and use rubber spatula to fold it into the pudding mixture.

Once cake is cooled, cut into small squares.

For the chocolate ganache, cook the chocolate chips, heavy cream, and instant coffee in the top of a double boiler over simmering water until smooth and warm, stirring occasionally. Add pinch of sea salt and mix in. Set aside.

Once all components are prepared, layer ⅓ of the cake squares in the bottom of a trifle bowl. Spoon ⅓ of the pudding over the cake and carefully drizzle ⅓ of the Ganache over the pudding.

Repeat until you have completed all three layers.

Use piping bag to create design with Cool Whip or simply spread it evenly over the top of the trifle.

Refrigerate until ready to serve. Enjoy!